Bring some heat to your next barbecue and try this chargrilled steak with chimichurri. It's quick, easy, full of flavour and perfect for meat lovers.
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COOK. STORE. SAVE.
Clever storage: The freshness in this recipe comes from the abundance of herbs, which means you’re likely to have leftovers. Check out our top 10 herb tips for ideas on how to make them last longer and recipes for using them up.
Planning a BBQ? Sure, you could serve grilled T-bone steaks and sure, your guests would love them … but why not turbocharge your steaks with a charred chilli chimichurri sauce (try saying that fast!). The best thing is this T-bone steak recipe gives you double the BBQ goodness with the steaks and the chillies for the sauce both getting a lick of flames.
Surprisingly, the chillies actually take longer to cook in this recipe than the steaks, so let’s start there. Over high heat, put your chillies straight down on the chargrill surface. Tongs are going to be your best friend here – for 5 minutes, cook, turning with the tongs until the chillies are blackened. Now, don’t get nervous – when we say blackened, we mean it. The chillies need to be really well charred and blistered – that’s how you get that wonderful smokiness coming through your chimichurri.
As the name suggests, this steak has a T-shaped bone in it. It has a big meaty flavour and is just perfect for barbecuing. So how to cook T-bone steak? Well, because it’s quite a lean cut, it cooks quickly but stays super juicy around the bone. To cook it right, brush with a little oil, then cook on the chargrill for 2 minutes each side. (Remember to only turn it once – turning more can dry out the steak and ruin those lovely grill marks.)
Firstly, follow the cook time for T-bone steak in the recipe, then there are a couple of ways to check it’s cooked. If you have a meat thermometer, a T-bone steak is cooked to medium when its internal temperature reaches 65°C- 70°C. If you don’t have a meat thermometer, try the touch test. Towards the end of cooking, press the outside of the steak with your tongs. Soft equals rare, springy indicates medium and firm is obviously well done.
Of course, you could plate these steaks individually but where’s the theatre in that? Instead, arrange all the steaks on a large serving platter, then give them a generous drizzle of the charred chilli chimichurri sauce. They’ll glisten in the light and look deliciously juicy.
You’ll need some sides for this grilled T-bone recipe. For a summer BBQ, go for a classic German-style potato salad and this BBQ haloumi salad with corn and capsicum. For something even fancier, turn to Curtis Stone’s tomato and bread salad with BBQ eggplant and capsicum. For more ideas and inspiration, check out our collection of BBQ recipes and lamb recipes.
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